simmer · dip
NATIONAL AWARD WINNERPrep 5 minCook 15 minGinger-Spring Onion Sauce
Independent adaptation of a publicly published Josh Niland recipe. Not affiliated with, sponsored by, or endorsed by Josh Niland.
DIP · WHOLE FISH & STEAMED FISH
In the published recipe, this is the dip for Take One Fish.
Josh Niland's ginger-spring onion sauce for steamed fish.
Ratio
Ingredients
- Ginger50 g
- Scallionabout 6 scallions (90 g)
- Peanut Oil1½ cups (350 ml)
- Light Soy60–70 ml light soy, to taste
Where it sits
One of 50 dips in the catalog, with 4 ingredients against a median of 7.
The fat here is peanut oil. In this category chefs also reach for olive oil (13 recipes) and sesame oil (2).
Method
- Pour to the lines in order (bottom → top): PEANUT OIL, LIGHT SOY.
- Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Add by count: 3½ SCALLIONS.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.
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Keep this recipe
4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, cold shake, then the pan; same ratio every time.
4 kitchens · 3 stars · 4 national awards
- Ginger-Spring Onion SauceNATIONAL AWARD WINNEROn the jar: GINGERSPRING
- Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED
- Lemon-Malt Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
- Miso-Vinegar Dipping Sauce★★★ KITCHENOn the jar: GINGER-SOY
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Provenance
Josh Niland — published sauce recipes in the PantryFlex catalog. James Beard Book of the Year 2020; AGFG 3-hat (Saint Peter).
Originally published as Ginger–Spring Onion Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Josh Niland / Hunter & Folk (Take One Fish) (published as “Ginger–Spring Onion Sauce”). Full citation lives in Provenance.